Tempeh and Broccoli with Tangy Tahini Dressing

8 Package of tempeh (cut into 1/2 inch thick slices, any variety)

2 tbsp Coconut Oil

3 cups Coarsely chopped broccoli

4 tbsp Tahini

0.25 cup Maple Syrup

1 Juice of Lemon

0.25 cup Shoyu

12 dashes Cayenne Pepper

1.50 Piece of ginger, peeled and chopped.

12 Garlic Cloves

0.25 cup Fresh Cilantro, finely minced.

In a food processor, combine tahini, maple syrup, lemon juice, shoyu, cayenne pepper, ginger, and garlic.

Puree until smooth and creamy (at least 2 minutes).

Slowly add a little water, if necessary, and puree a bit more until you reach your desired consistency.

Heat 1 tbsp. coconut oil in a saucepan and brown tempeh on each side (about 3 minutes per side).

Remove from pan.

Heat 2nd tbsp. coconut oil.

Sauté broccoli until bright green (don’t overcook).

Combine tempeh and broccoli, and drizzle with tahini sauce.

Stir lightly and sprinkle cilantro on top.